Ricotta and Bacon Twice Baked Potatoes

6:30:00 PM

This recipe came out of a need for a side one evening and a lack of "normal" ingredients. I wanted to make twice baked potatoes out of some leftover baked potatoes, but my normal recipe calls for sour cream, and I was fresh out--probably because of my new favorite breakfast recipe--Blueberry and Sour Cream Refrigerator Oatmeal!

Anyway, I thought that some ricotta cheese could replace the sour cream and the cheddar cheese in a typical twice baked recipe. But since ricotta has a tendency to be bland, I wanted something to add some additional flavor. I had a bell pepper on hand, so that went in, but I needed something else to give a little oomph to the recipe. My eye settled on the real bacon bits we picked up the weekend previous, and well, in my household anything is better with bacon in it, so I thought I'd give it a whirl.

My husband was a little doubtful that I was messing with one of his favorite recipes, but I guess everything is better with bacon in it--he has given me his blessing to do this version again! The recipe is gluten free, for those of you concerned with that. Enjoy!

Ricotta and Bacon Twice Baked Potatoes

3 already baked large baking potatoes

1/3 cup part skim ricotta cheese

1/2 of a medium bell pepper

1/4 cup real bacon bits or crumbled bacon

Salt and pepper to taste

Preheat oven to 400F. Cut the potatoes in half lengthwise. Carve the
potato flesh out of the shells and put the flesh in a microwave safe bowl,
leaving about 1/4 of an inch to the shell. Set aside shell. Warm up potato
flesh in the microwave if they are leftovers (this cuts down on cooking time in
the oven).

While the potato flesh is in the microwave, dice the bell pepper. Use a
potato masher to break up the potato flesh. Put the ricotta cheese, bell pepper,
and bacon in the bowl.

Season to taste and mix well. Keep in mind the ricotta
is very mild in taste so you’ll want to be liberal with the salt and pepper. Spoon mixture into potato shells.

Bake until starting to brown on top
and heated through, around 15 minutes. Enjoy!

Great recipe, Rachel. Your potatoes look so delicious. Thanks so much for stopping by my blog. I appreciate your comments on the pillow I made.

PS. Your email shows as a no reply blogger. Which basically means if you leave a comment I can not respond to you through email. To change this, go to your blogger dashboard, click "edit user profile", then check "show my email address" and save! Hope you find this info helpful! Have a wonderful week.

These twice baked potatoes look amazing and delicious! Thanks for sharing this recipe with all of us. Thanks for joining us for "Strut Your Stuff Saturday". We loved having you and hope you'll be back soon! -The Sisters

About me

I’m Rachel, a real-life architect, wife and mom of three little girls 8 and under—including twins! I try to find a balance between my work outside the home and my work inside the home, and try to stay sane in the meantime. I love sharing new recipes, crafts, as well as homemaking and parenting tips—all the things that build the architecture of this mom.

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